Chef Cat Cora’s savoury-sweet Mediterranean treat

 Kalmata olive cupcake with brown sugarI love this unusual recipe for Cat Cora’s Kitchen by Gaea’s Feta and Olive Oil Cakes. I learned to really appreciate the combination of salty cheese and sweet honey years a few ago on a special tour of San Francisco’s wonderful Farmer’s Market. You may be shocked at how delicious feta, honey, and olives are together. Try these little treats for your next alfresco party.
 
150 gr 5.30 ounces feta cheese
100 gr 3/4 cup powdered sugar
50 gr 2 1/4 Tbsp. honey
100 gr 1/2 cup Cat Cora's Kitchen DOP Kalamata (Sitia) extra
virgin olive oil
100 gr 1 cup all purpose flour
100 gr 3.50 ounces ground almonds
1 tsp. baking powder
Cat Cora's Kitchen pitted Kalamata olives, cut in half
Brown sugar for garnishing
 
Preheat oven to 347 degrees Fahrenheit. 
Process the cheese with the sugar and honey in a mixer until smooth.
Add olive oil.
Combine flour with the ground almonds and baking powder and add to bowl while mixing. Divide batter among 6 greased one-use individual cake molds and top each with half and olive.
 
Sprinkle top of batter with brown sugar and bake for about 25 minutes.
Share